The Soup of Summer
August produce gives gazpacho a seasonal kick
From the August 2019 issue
When the temperature soars, it might seem strange to crave a bowl of soup. But gazpacho, which is served cold, has been a refreshing way to take the heat off for hundreds of years.
While there are several variations, many are inspired by a Spanish recipe that highlights raw vegetables. Tomatoes joined the flavor fest in the 19th century.
Striper Bites in Lewes borrows from two Mediterranean influences. “It’s a combination of Spanish and Italian cuisines,” says Drew Lopuski, the executive chef. “There’s basil and cilantro, lime juice and olive oil.”
Simple Summer Appetizer
Mussels-and-sausage dish is quick and easy to prepare
From the July 2019 issue
Italian American cuisine has become remarkably diverse. Consider the Italian restaurants at the beach. There are the family-friendly favorites that offer heaping plates of ravioli and brick-sized portions of lasagna. But there are also upscale eateries better known for burrata with black truffles and grilled fish than fettuccini Alfredo.
You’ll find a plethora of pizza parlors that sell affordable pasta, and, more recently, restaurants that put an upscale touch on pizza pies.
Summery, Satisfying Scallops
Pistachio-encrusted dish makes for a light and healthy appetizer
From the June 2019 issue
If you have a fondness for tasting menus and food festivals, you’ve probably noticed that scallops are a popular choice. There are good reasons for that. Despite their compact size, they’re sweet, meaty and succulent. They pair well with creative flavor combinations, and they’re easy to portion out at events.
At Victoria’s Restaurant, scallops are a staple on the menu. “They are our most popular appetizer,” says Bill Karrow, the executive chef of the Rehoboth establishment in the Boardwalk Plaza Hotel. “It’s nice and light.”